These are awesome cinnamon rolls! Like other reviewers, I found the dough to be very sticky, and ended up adding an extra 1/2 cup of flour in the mixing bowl, plus an additional 2 tbsps while kneading. Fortunately, the additional flour didn't seem to affect the finished product which had a soft, not-"bready", texture. The type of yeast I used was one package of Fleischmann's Rapid Rise Yeast. I took other reviewer's suggestions and increased the "filling" ingredients as follows: butter to 3/4 cup, brown sugar to 1 1/4 cup, and cinnamon to 1 1/2 tbsps. (Plus I sprinkled with the suggested 1/2 cup raisins). After rolling up the dough, I sliced it into 18 slices which I placed side-by-side in a 9 X 13 greased pan. Baked for 15 minutes, and they came out beautifully. They were sweet enough (with the "filling" changes) that they didn't need a glaze. However, next time ---in order to cut back on calories-- I'll try the original filling and after baking, will drizzle a light powdered-sugar glaze over top. This will be the cinnamon roll recipe I use from now on.
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